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Cooking Instructions

Beef Wellington

Seared Double R Ranch Choice beef tenderloin steak topped with dijon mustard and rich mushroom duxelles, wrapped with serrano ham & enclosed in puff pastry.

Preparation Methods


  • Preheat oven to 425°F. Place sheet pan or cast iron skillet in oven and allow to heat as your oven warms.
  • In a small bowl create an egg wash by mixing 1 large egg yolk with 1 tablespoon milk or water
  • Remove wellingtons from the refrigerator and brush the top and sides of each puff pastry with the egg wash. Sprinkle kosher salt on top of each.
  • Carefully remove heated sheet pan or skillet from oven and lightly oil. Place wellington on pan. Bake in the upper-middle portion of the oven for approximately 15 to 20 minutes, or until the internal temperature of the steak reaches 125°F for medium-rare. The pastry should be golden brown on the surface.
  • If needed turn on broiler for minutes to get the pastry golden brown on top. Make sure to watch carefully, so it doesn’t burn.
  • Remove the wellingtons from the oven and allow to rest for at least 10 minutes before slicing.

Temperature Guide

Always use a thermometer to 
check for doneness.

135° / Beef (medium rare)

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